Qualification Outline

Date retreived
22/07/2026 1:01 AM AWST

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Certificate III in Hospitality (Commercial Cookery)

Certificate III in Hospitality (Commercial Cookery)

Qualification
National Code:
THH31502
State Code:
E258
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
23/01/2002
Approved Date
05/09/2002
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
A
Nominal Hours
850
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
23/01/2002
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 23/01/2002 Current Approved
Description
Schedule
1.

CORE

State Code National Code Title Hours Type
E2074 THHBKA04B Clean and maintain kitchen premises 10 Unit of competency
E2126 THHGTR01B Coach others in job skills 20 Unit of competency
E1986 THHGGA01B Communicate on the telephone 5 Unit of competency
E1978 THHGCS03B Deal with conflict situations 20 Unit of competency
E2109 THHHCO01B Develop and update hospitality industry knowledge 15 Unit of competency
E1975 THHCOR03B Follow health, safety and security procedures 15 Unit of competency
E1997 THHGHS01B Follow workplace hygiene procedures 15 Unit of competency
E2068 THHBCC11B Implement food safety procedures 25 Unit of competency
E2071 THHBKA01B Organise and prepare food 20 Unit of competency
E2069 THHBCC13B Plan and control menu-based catering 30 Unit of competency
E2067 THHBCC10B Plan and prepare food for buffets 24 Unit of competency
E2062 THHBCC05B Prepare and cook poultry and game 32 Unit of competency
E2063 THHBCC06B Prepare and cook seafood 32 Unit of competency
E2059 THHBCC02B Prepare appetisers and salads 26 Unit of competency
E2039 THHBCAT01B Prepare foods according to dietary and cultural needs 36 Unit of competency
E2065 THHBCC08B Prepare hot and cold desserts 48 Unit of competency
E2066 THHBCC09B Prepare pastry, cakes and yeast goods 44 Unit of competency
E2060 THHBCC03B Prepare stocks, sauces and soups 32 Unit of competency
E2061 THHBCC04B Prepare vegetables, eggs and farinaceous dishes 40 Unit of competency
E2075 THHCCH01A Prepare, cook and serve food 24 Unit of competency
E2076 THHCCH02A Prepare, cook and serve food for menus 96 Unit of competency
E2072 THHBKA02B Present food 6 Unit of competency
E1977 THHGCS02B Promote products and services to customers 45 Unit of competency
E2073 THHBKA03B Receive and store kitchen supplies 10 Unit of competency
E2064 THHBCC07B Select, prepare and cook meat 40 Unit of competency
E2058 THHBCC01B Use basic methods of cookery 44 Unit of competency
E1974 THHCOR02B Work in a socially diverse environment 10 Unit of competency
E1973 THHCOR01B Work with colleagues and customers 15 Unit of competency
2.

ELECTIVE UNITS

Learner to select three (3) units, with at least two (2) from one or more of the cookery-related areas of the Hospitality Training Package specified below. The remaining unit may be selected from other sections of the Hospitality Training Package or any relevant endorsed Training Package. Selection of elective units should be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).

**COMMERCIAL COOKERY**

State Code National Code Title Hours Type
E2079 THHS2CC3B Develop a food safety program 36 Unit of competency
E2078 THHS2CC2B Establish and maintain quality control 30 Unit of competency
E2053 THHADCC05B Handle and serve cheese 5 Unit of competency
E2077 THHS2CC1B Monitor catering revenue and costs 30 Unit of competency
E2070 THHBCC14B Organise bulk cooking operations 120 Unit of competency
E2069 THHBCC13B Plan and control menu-based catering 30 Unit of competency
E2051 THHADCC02B Plan, prepare and display a buffet 36 Unit of competency
E2054 THHADCC06B Prepare chocolate and chocolate confectionery 60 Unit of competency
E2050 THHADCC01B Prepare pates and terrines 30 Unit of competency
E2052 THHADCC04B Prepare portion controlled meat cuts 24 Unit of competency
E2057 THHBCC00B Prepare sandwiches 6 Unit of competency
E2055 THHADCC07B Select, prepare and serve specialised food items 60 Unit of competency
E2056 THHADCC08B Select, prepare and serve specialist cuisines 80 Unit of competency
3.

**COMMERCIAL CATERING**

State Code National Code Title Hours Type
E2044 THHBCAT06B Apply catering control principles 10 Unit of competency
E2043 THHBCAT05B Apply cook-chill production processes 36 Unit of competency
E2045 THHBCAT07A Apply cook-freeze production processes 90 Unit of competency
E2049 THHSCAT04B Design menus to meet market needs 30 Unit of competency
E2037 THHADCAT02B Develop menus to meet special dietary and cultural needs 12 Unit of competency
E2046 THHSCAT01B Manage facilities associated with commercial catering contracts 30 Unit of competency
E2042 THHBCAT04B Operate a fast food outlet 36 Unit of competency
E2040 THHBCAT02B Package prepared foodstuffs 6 Unit of competency
E2047 THHSCAT02B Plan the catering for an event or function 36 Unit of competency
E2048 THHSCAT03B Prepare tenders for catering contracts 30 Unit of competency
E2038 THHADCAT03B Select catering systems 30 Unit of competency
E2041 THHBCAT03B Transport and store food in a safe and hygienic manner 12 Unit of competency
4.

**ASIAN COOKERY**

State Code National Code Title Hours Type
E2140 THHASC14A Design and operate an Asian kitchen 90 Unit of competency
E2139 THHASC13A Plan menus for Asian cuisines 30 Unit of competency
E2026 THHCH12B Prepare and cook Chinese roast meat cuts and poultry 30 Unit of competency
E2025 THHCH11B Prepare and produce Chinese dim sum 30 Unit of competency
E2028 THHINDN09B Prepare and produce Indian breads 35 Unit of competency
E2029 THHINDN10B Prepare and produce Indian sweetmeats 25 Unit of competency
E2031 THHINDO09B Prepare and produce Indonesian crackers 10 Unit of competency
E2036 THHJA10B Prepare and produce Japanese fruit, cakes and sweetmeats 20 Unit of competency
E2034 THHJA07B Prepare and produce Japanese one pot cookery 25 Unit of competency
E2032 THHJA04B Prepare and produce Japanese raw fish (Sashimi ) 20 Unit of competency
E2035 THHJA08B Prepare and produce Japanese rice cookery 25 Unit of competency
E2033 THHJA05B Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes 50 Unit of competency
E2027 THHINDN07B Prepare and produce tandoori food items 25 Unit of competency
E2135 THHASC09A Prepare curry paste and powder for Asian cuisines 25 Unit of competency
E2134 THHASC08A Prepare desserts for Asian cuisines 50 Unit of competency
E2030 THHINDN11B Prepare Indian pickles and chutneys 20 Unit of competency
E2133 THHASC07A Prepare meat, poultry, seafood and vegetables for Asian cuisines 70 Unit of competency
E2132 THHASC06A Prepare rice and noodles for Asian cuisines 30 Unit of competency
E2131 THHASC05A Prepare salads for Asian cuisines 40 Unit of competency
E2136 THHASC10A Prepare satay for Asian cuisines 20 Unit of competency
E2130 THHASC04A Prepare sauces, dips and accompaniments for Asian cuisines 15 Unit of competency
E2129 THHASC03A Prepare stocks and soups for Asian cuisines 25 Unit of competency
E2137 THHASC11A Prepare vegetarian dishes for Asian cuisines 15 Unit of competency
E2128 THHASC02A Produce appetisers and snacks for Asian cuisines 45 Unit of competency
E2138 THHASC12A Select, prepare and serve specialist Asian cuisines 60 Unit of competency
E2127 THHASC01A Use basic Asian methods of cookery 70 Unit of competency
Replaces
State Code National Code Title Type
E017 THH31597 Certificate III in Hospitality (Commercial Cookery) Qualification
Replaced By
State Code National Code Title Type
S607 SIT30807 Certificate III in Hospitality (Commercial Cookery) Qualification
VET Info Notes
This training program is a representation of the qualification code THH31502 taken from the Hospitality Training Package THH02 which should be consulted for a full description of requirements. THH02 is accredited until 31/01/2005.

1. This qualification is the copyright of The Australian National Training Authority.

2. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.

3. This qualification was entered onto STARS by South East Metropolitan College of TAFE on 19/08/02.

4. This qualification was updated by the Service Industries CSSN, SEMC, on 25 October 2002 to provide further information on the selection of elective units.
Entry Requirements
No information
Traineeships and Apprenticeships
(AP01580) CHEF Apprenticeship

For elite athletes the minimum hours of employment are 7.5 hours per week, which can be averaged over six month periods.